Mashed potatoes are not just for Thanksgiving. They complement many homey dishes. I have had many varieties of them with many different entrees. My favorite entrees that my mom used to make with mashed potatoes are country fried steak, ham and fried chicken.
They are good creamy, chunky, plain, garlicky or any other ways you want to make them. With the potatoes that I have made, you do not even need to have gravy on them. But if you like gravy you can get a brown gravy, homestyle gravy or you can use the gravy from my Country-Fried Steak with mushroom gravy recipe.
The traditional mashed potato is made with a russet potato, that is peeled. My favorite potato to use is a red potato, unpeeled. I think the skin add extra flavor and a give the potato a different texture. You an also make them with Yukon gold or purple potatoes.
Roasting garlic does take about and hour to and hour and a half, so make sure you plan accordingly so that you can make this recipe fast. You can roast the garlic up to a week early and keep it in the fridge for later use.
Serving Size: 4 people
1 bulb garlic
1 teaspoon olive oil
1 pound red potatoes, cleaned and diced
2 tablespoons butter
1/4 cup milk
salt and pepper to taste
1. Preheat the oven to 350 degrees. To roast the garlic cut the top off. Place on foil; drizzle the oil over the top and close the foil. Cook for one to one and a half hours or until garlic is soft and golden in color. Let cool and remove the cloves.
2. Boil the potatoes until they are soft, about 8-10 minutes; drain.
3. Add in the butter, the milk, and garlic to your liking. Mash until they are the consistency you like. You may need more or less milk.
4. Stir in the salt and pepper and serve.
Leave a comment and let me know what you like to eat mashed potatoes with.